Ingredients
1
cup shelled pumpkin seeds*
2
cups chopped romaine lettuce
1/2
cup chopped fresh cilantro
2
tbsp chopped seeded jalapeño chilies
1
tbsp chopped radish leaves
3
1/2 cups canned low-salt chicken broth
1
2-pound boneless pork loin roast
Directions
1.
Stir pumpkin seeds in heavy medium skillet over medium heat until golden and beginning to pop, about 8 minutes. Cool. Reserve 2 tablespoons seeds in bowl. In blender, mix 7 tablespoons pumpkin seeds and half each of lettuce, onion, cilantro, chilies, garlic, radish leaves and broth. Blend to smooth puree. Transfer to large bowl. Repeat with 7 tablespoons pumpkin seeds and remaining lettuce, onion, cilantro, chilies, garlic, radish leaves and broth. Pour into same large bowl. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add puree; boil until slightly thickened, stirring often, 10 minutes. Reduce heat to medium; cover partially. Simmer puree until reduced to thick sauce, stirring occasionally, 20 minutes. Season with salt and pepper.
2.
Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add pork; brown on all sides, about 10 minutes. Place skillet in oven; roast pork until thermometer inserted into center registers 150°F, about 45 minutes. Transfer pork to cutting board; let stand 10 minutes. Reserve pan juices.
3.
Slice pork thinly; place on platter. Re-warm sauce, adding pan juices; spoon sauce over pork. Top with reserved seeds.
4.
*Also known as pepitas. Available at Latin American markets, natural foods stores and many supermarkets.
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